Beetroot Hummus Recipe with Squid Ink Flatbreads - Great British Chefs

Ingredients

• 250g of beetroot, boiled and peeled
• chickpeas, 1 tin, rinsed and, if you want a smoother texture, slipped out of their skins. Be warned, this is a tedious business, but well worth the effort if you like your hummus to be smooth
• 2 garlic cloves, crushed, or preferably smoked garlic if you can get it
• 1 lemon, juiced
• tahini, 1-2 tbsp depending on taste
• 1/2 tsp ground cumin
• 1/2 tsp salt, or more to taste
• ground black pepper, optional
• 100g of rice flour, plus extra for dusting
• 75g of buckwheat flour
• 3/4 tsp xanthan gum
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 10g of sugar
• 7g of fast-action dried yeast
• Greek yoghurt, 1 level tbsp
• 1 tbsp of olive oil, plus extra for frying
• 1 egg
• squid ink, or cuttlefish ink, 1 sachet
• 75ml of water